Crispy Skin Duck Breast with Cherries and Radicchio

• 2 duck breasts
• 8-10 sage leaves
• 1 small head radicchio, cut into 6-8 wedges
• 1/2 cup fresh dark cherries, halved and pitted
• 50ml red wine
• 75ml stock
• 2-3 tablespoons cold butter
• salt and pepper

1. Score the skin of the duck breasts without cutting the meat, being sure to cut all the way through the edge. Place skin side down in a medium skillet over medium low heat. Cook approximately 30 minutes, allowing the fat to render without cooking the breast meat.
2. As the fat renders, pour off to keep only the skin portion covered. When the skin is very brown and crispy, remove the breasts and pour off all but about a spoonful of fat. Increase the heat to high and sear the meat side of the breast for about a minute, then remove and rest skin side up on a board. Decrease the heat to medium high.
3. Add another spoonful of fat and the sage leaves and allow to get crispy - remove. Meanwhile, add the radicchio. Brown the first side, then turn over.
4. Add the cherries, stirring to get fully warmed. Remove the radicchio. Deglaze with a splash of red wine, then add some or all of the stock to make a sauce. Mount the sauce with 2-3 tablespoons very cold butter cut into 2cm cubes.
5. Return the radicchio to the pan to warm.  Slice the rested duck breasts.
6. Arrange the radicchio around the serving platter, pool the sauce in the center and place the sliced duck on top of the sauce, topping with the crispy sage leaves. Serve with white polenta or potato galette.